Superfood Black Bean & Cheese Quesadillas

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 5 minutes, or until softened. Add the garlic and the Taco spice blend and cook for 1 minute, or until fragrant. Add a dash of water and the kale and cook for 2-3 minutes, or until wilted. Stir through the black beans and add a pinch of lemon zest and pepper. Transfer to a medium bowl

Add the salt (use suggested amount) to the bowl with the black beans and crack in the eggs. Mix with a fork to combine. TIP: The egg will add moisture to the quesadillas. Wipe the pan clean with a paper towel, add a drizzle of olive oil and return to a medium heat. Place 1 mini flour tortilla in the pan and spread over a spoonful of the bean mixture. Sprinkle with Cheddar cheese and top with another tortilla. Cook for 1-2 minutes, until golden on one side.

Flip the quesadilla in the pan and cook for a further 1-2 minutes on the other side, or until golden. TIP: Use a large spatula to flip! Transfer the cooked quesadilla to a large plate and cover with foil to keep warm. Repeat with the remaining tortillas, bean mixture and Cheddar cheese.

While the tortillas are cooking, roughly dice the tomato. Roughly chop the coriander leaves. Transfer the tomato and coriander to a small bowl and squeeze over the juice from 1/2 of the lemon wedges. Drizzle with olive oil and season to taste with a pinch of salt and pepper.